The warm prairie summer was definitely in the air today and as such my BBQ was screaming for some attention. So I hauled my propane tank to gas station and filled it up and set to some grilling. This is a fresh summer recipe!
1.5 lbs boneless pork tenderloin, cut into bite-sized chunks
1/4 cup extra-virgin olive oil
1/4 cup fresh squeezed lemon juice
1 tbsp red wine vinegar
1 tbsp ground coriander
1 tsp paprika
1 tsp ground cumin
1/4 tsp ground cayenne pepper
2 tbsp fresh oregano leaves, minced
1 tsp lemon zest
4 cloves garlic, minced
Salt and pepper to taste
Skewers
1 bell pepper
1 red onion
Whisk together all the ingredients for the pork marinade. Pour it into a gallon ziploc bag along with the pork chunks. Marinate at least 4 hours but preferably overnight or up to 24 hours.
Preheat the barbecue. Thread the pork chunks onto skewers, shaking off excess marinade alternating with pieces of bell pepper and red onion. Grill on medium heat until nicely charred and cooked through (10 to 15 minutes).
Can be served with grilled zucchini, Greek salad or grilled vegetables.
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